When I drank it I would add a tablespoon of organic cocoa powder and some stevia to it.
It's more than just the taste; the nutritional profiles of salted vs. Unsalted kerrygold are different - I'd have to look it up (it was explained really well in the comments of Asprey's original bulletproof coffee article), but I wanna say it's something like the lipid profile, and it has something to do with the way salted butter is processed....
Originally Posted by Markbt
Yes and yes... But you can always shake up the thermos and/or give it a whirl with an aerolatte-type thing. I've done a lot of bulletproof (and bulletproofish/bulletproofesque) coffee on the go and on the road.
Originally Posted by ColoradoSteve
FWIW I had a lot of digestive issues ('Code Browns' as they are known in the running community) with MCT. Those went away when I replaced MCT with coconut oil. Now its 1 tbs of ghee and 1 tbs of coconut oil. I have noticed a boost in my ability to get through a SL 5x5 workout since moving to this recipe.
Salted water is just another method of consuming the salt. My point was that even though Dave thinks that salted coffee tastes gross, if you like it then go ahead and drink it that way, you may even derive some benefits from the added salt. If you don't like salted coffee but want to consume salt there are obviously other methods. Salted water is one, you could always just eat a pinch of salt and wash it down with water also.
Originally Posted by ryanmercer
I don't know too much about the benefits of consuming salt in the morning like this (maybe it is something to look into), I was just saying that if you like the taste of it then go for it, it might even be good for you.
Also, the salt recommended by the bulletproof exec is specifically pink Himalayan, which is almost certainly not what's in your butter. (Dave & Lana go into great detail about salt in their better baby book, but I think he has some info on his website as well)
If you like the taste of salt in your coffee, add it, but between the better nutritional profile of unsalted grassfed butter (still looking for that source, but I'm pretty sure it's the CLA?) & a desire to use a kind of salt that's actually beneficial, I'd add them separately...
Kind of like how chefs usually use unsalted butter and add precisely the type and amount of salt they want
pink himalayan salt is not magical though, it's got TRACE mineral content (inlcuding not-so-good-things like fluoride and is mined in Pakistan).
Originally Posted by PrimalMama
Last edited by ryanmercer; 11-20-2013 at 11:32 AM.